Posts Tagged ‘recipes’

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Ingredients

3 cups Sujon Frozen Berries of your choice (I used strawberries)

Method:
Defrost berries until soft and then using a blender or food processor blend
until smooth.
Line a baking tray with gladwrap/plastic wrap and evenly pour
the blended berry mixture onto the tray.
Set your oven to about 80 degrees and cook for about 6 hours, every oven is different and some don’t get low enough, you can also use a dehydrator overnight, but as ovens vary, I would check it after 4 hours to see how its going.
I tried mine at 80 degrees and it worked well.
Other recipes have added lime or lemon juice and honey, sugar or various
sweeteners, I choose to try it without any added ingredients to see if it would
work and still be tasty.
It worked great and I would only add sweetener if you have a sweet tooth, it did have a slightly bitter taste, but I liked it!
Preparation time: Defrosting time + 5-10minutes.
Cooking time: 6 hours -estimate, depending on your oven.
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Ingredients:
2 eggs
2 ripe bananas
1 teaspoon baking powder
1 teaspsoon baking soda
1 cup oat flour
½ cup almond flour
2 tablespoons maple syrup
Pinch of salt
2 tablespoons peanut or almond butter
2 tablespoons coconut oil (plus more for cooking)
½ cup milk (of your choice)
Method:
Beat the eggs and banana together until smooth, baking powder, baking soda, salt,
nut butter, coconut oil (melted) and milk and blend again.
Fold in the oat and almond flours until well combined.
Heat a non-stick fry pan with a little coconut oil until hot, but not too hot, they
will easily burn.
I used a ¼ cup measuring spoon to scoop out the batter into the pan, gently spread it out evenly and leave until you see small bubbles appearing on the surface, and the top not so wet.
Flip and cook for another minute on the other side.  These pancakes will take a little longer to cook than regular pancakes.
Serve with a generous helping of defrosted Sujon berries, coconut yoghurt, and chopped banana and enjoy with a drizzle of maple syrup!
Serves: 4
Preparation time: 20-25minutes
Cooking time: Up to 30mins (cooking in batches)

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Ingredients:
1.5 cups fine/quick cooking oats
½ cup almond flour
½ cup coconut
1 teaspoon baking powder
Pinch of salt
¼ cup coconut oil
¼ cup honey or maple syrup
3 tablespoons nut butter
1.5 cups Sujon Blueberries
2 tablespoons honey
¼ cup water
¼ cup chia seeds
Method:
Combine the oats, almond flour, coconut, baking powder and salt and mix
thoroughly.
In another bowl mix the melted coconut oil, sweetener and nut butter together until well combined.
Slowly add the wet ingredients to the dry and mix until everything is blended together.
In a small pot place the defrosted Sujon blueberries, honey and water and bring to the boil, let it simmer for a few minutes and gentle mush some of the blueberries, its nice to have a few whole ones but we want a bit of a jam texture.
Take it off the heat and mix the chia seeds through. Leave aside to cool.
Spread ¾ of the total mixture into a non-stick baking tin.
Spread the blueberry chia seed jam mixture over the muesli base and sprinkle the rest of the oaty mixture on top.
Bake at 160 degrees for 40-45 minutes, or until golden brown.
Once cooked, leave in the tin for 10 minutes and then let cool on cooling trays.
Wait until it is totally cool before cutting into pieces.
Makes: about 18 slices
Preparation time: 30 minutes
Cooking time: 40-45 minutes

 

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Ingredients:
3 cups frozen raspberries
1 frozen banana
½ cup coconut water
2 tablespoons of honey
Method:
Blend berries and banana with a high-speed blender until smooth, slowly add
coconut water and honey, while blending until you have a thick but smooth
consistency.
Serve immediately. This is so delicious and refreshing!
Serves: 2
Preparation time: 15 minutes
Cooking time: Nil

 

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White layer:

2 cups desiccated coconut

1/2 cup coconut butter (melted)

¼ cup coconut cream

2 tsp vanilla

2 tablespoons maple syrup or honey

Pinch of salt

Purple Layer:

2 cups desiccated coconut

1/2 cup coconut butter (melted)

1/2 cup coconut cream

2 tablespoons Sujon Blackcurrant powder

2 tsp vanilla

2 tablespoons maple syrup or honey

Pinch of salt

Desiccated coconut for sprinkling on top

 Method:

For the white layer: In a blender whiz the coconut until it becomes a fine powder, you may have to stop and scrap down the sides and whiz again. Add the rest of the ingredients and blend until all combined.

Place the mixture into about an 8 inch slice tin lined with baking paper. Press down with the base of a cup (or something with a flat surface) to ensure it is firm and even into the tin. Set it aside in the freezer while you make the purple layer.

For the purple layer: Use the same directions as above just adding the purple layer ingredients (more coconut cream and Sujon’s Black currant powder).

Take the white layer out of the freezer and press the purple layer evenly over the top. Let it set in the freezer about 20-30 minutes and then take it out, cutting it into even squares. Keep it in an airtight container in the fridge.

Makes: approx 12-14 pieces, depending how big you want them!

Preparation: 30-35min

Setting time: 20-30min

DELICIOUS RHUBARB CHUTNEY

This Rhubarb Chutney is nice served with steamed vege’s or smeared over meat in salads and sandwiches.

You will need….

• 3 cups Sujon Frozen Rhubarb

• 4 teaspoons olive oil

• 4 tablespoons soft brown sugar

• 1 red onion diced

• 2 tablespoons balsamic vinegar

• Salt & Pepper

Method…..

• In a pan sauté onion until soft and golden, sprinkle sugar and cook until onions caramelise.

• Mix Sujon Frozen rhubarb in the pan and gently heat until rhubarb becomes tender and just holds it shape.

• Stir in vinegar and heat for a few more minutes.

It’s National Blueberry Cheesecake today! That gives you the perfect excuse to make this delectable dessert for your friends and family, enjoy!

Makes 10 to 12 servings

Ingredients:

  • 1 ½  cups Sujon Frozen Blueberries
  • 1 ¼  cups plus 2 tablespoons granulated sugar, divided
  • 2 teaspoons corn-starch
  • 1 tablespoon fresh lemon juice
  • 1 cup crushed malt biscuits
  • 2 tablespoons butter, melted
  • 240g cream cheese, softened at room temperature
  • 240g sour cream
  • 2 teaspoons vanilla extract
  • 4 eggs
  • 2 tablespoons flour

Directions:

  • Preheat oven to 180 degrees Celsius. Cover the outside a 22cm round spring form pan with aluminium foil.
  • Heat Sujon Blueberries with 1/4 cup sugar and the corn-starch in a medium saucepan over medium-high heat until boiling. Lower heat to medium and cook, stirring, for 5 minutes. Pour mixture into a food processor or blender with lemon juice and pulse until smooth.
  • Combine crushed malt biscuits, 2 tablespoons sugar, and butter in a bowl, mixing until crumbs are moist. Press mixture into the bottom and sides of the prepared spring form pan. Bake in oven for 10 minutes and then set aside.
  • Add cream cheese to a bowl and beat until creamy. Beat in 1 cup of sugar then beat in sour cream and vanilla. Beat eggs in one at a time and then beat in flour just until combined. Pour filling into the baked crust. Pour blueberry mixture over batter.                                                                              Note: If you like a marble effect you can swirl blueberry mixture throughout the cake, using a knife.
  • Place cake in a large pan and fill the pan with 1 inch of boiling water. Move pan to oven and bake undisturbed for 1 hour and 25 minutes or until almost set. When cake is finished, take cake out of water bath and remove the foil. Run a knife around the edge of the cake and remove sides of pan. Let chill for several hours before serving.

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Sujon Berryfruit Bistro

-Making the Most of the Best Berries In The World!
 
New Zealand chefs, caterers and bakers are amongst the best and most innovative in the world; always looking for new innovations and exciting new food ideas.

Some New and Classic Berry Ideas from the team at Sujon®

Smoothies-
Berries adds both a spritzy zing and beautiful colour. If a health focus is your thing: berries are a must!

And the frozen berries help keep the Smoothie cool in more ways than one.

Fruit Salad-
A sprinkle of berries adds magic to any fruit salad mix: bright purples, blues, blacks and or reds to create visual excitement.

Green Salads too!
Berries don’t have to start at dessert: with their cleansing acid-sweet bite and brilliant colours they work wonderfully well with green salads and especially with salty cheeses.

An exceptionally versatile summer salsa.

Salsas-
Latin American salsas (chopped uncooked ‘sauces’) go great with NZ casual cuisine: try one of the Sujon berry varieties with finely diced red onions and chopped mint, skinned seeded tomatoes and balanced with caster sugar and white wine vinegar: Perfect with cold meat cuts and especially grilled meats of all types.

A delicious treat!

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Muffins
Berries and Chocolate is the new magic-Muffin ‘mix’. Try low-acid berries with white chocolate and tart berries with dark chocolate.

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Clafoutis

A baked pudding based on a simple pancake batter that’s made brilliant with berries! Fold frozen berries into the batter, bake and serve warm with cream or icecream. Great for a summer night: perfect for a light but warming winter dessert.

Cheeseboard Comfit
Berries simmered with citrus juice and thickened with a little arrowroot is the perfect cheeseboard partner: different berries with different cheeses: an amazing cheeseboard conversation piece!

Ingredients (serves two)
One egg
Half a cup of flour
One cup of milk
One table spoon of sugar

Mix the ingredients thoroughly to form a mixture that is clearly thicker than milk alone and tip some of the mixture into a hot frying pan with a little butter or oil, turn it over as soon as it will hold together and again until cooked.

Add your favourite topping with defrosted Sujon Berries.

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We met Joanna at the Christchurch Food Show last week and we are happy to hear she’s getting great results from our blackcurrant powder…

“Sujon Blackcurrant powder is invaluable. It has made a huge difference to my energy during training and also speed of muscle recovery and decreased muscle soreness after training. There has also been a noticeable decrease in visual strain from my computer screen. I will never be without this product again… Thanks again for providing such an outstanding product – the more people that understand the benefits the better, I am certainly encouraging our company to try it!” – Joanna Lumsden, Online Consultant – House of Travel, Christchurch, New Zealand

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